Brassica recipes

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For anyone turned off brassicas in childhood, overcooking has got to be the number one culprit. Think slushy grey Brussels sprouts! Overcooking not only makes them unappetising, it depletes the nutritional content. A minute or two is all it takes to steam a sweet crunchy side dish, which won’t leave that lingering boiled cabbage odour.

Shredded Brussels sprouts with toasted almonds, lemon and chilli.

For two people:

6-8 Brussels sprouts

2 large cloves garlic, finely chopped

1tsp fresh chilli, finely chopped

1 Tblsp olive oil

1-2 tsp lemon juice

salt and pepper

2-3 Tblsp toasted almonds, chopped

Remove dirty outer leaves of each Brussels sprout and cut in half, through the stem, then finely slice each half.

In a medium fry pan, heat the oil over a medium heat and stirfry the chilli and garlic for a couple of minutes until fragrant and soft but not browned.

Add the sliced Brussels sprouts to the pan with about 2 Tbsp water and steam with the lid for about a minute. Remove the lid and continue stirring over high heat for a few minutes as the water evapourates. The Brussels spouts are only just cooked, still bright green and crunchy. Drain off any excess water.

Toss in lemon juice, salt and pepper.

Serve while hot, sprinkled with toasted almonds.

Stir-fried kale with pine nuts and cranberries

For two people:

8-10 kale leaves

2 large cloves garlic, chopped

1 Tblsp butter

salt and pepper

2 Tblsp pinenuts, toasted

2 Tblsp dried cranberries

Thoroughly rinse the kale leaves.

In a medium fry pan, melt the butter over a medium heat and stirfry the garlic for a couple of minutes until fragrant and soft but not browned.

Coarsely chop the wet kale leaves and add them to the pan and turn the heat to high. Season generously with salt and pepper.

Stir until all the rinse water has evapourated but the leaves are still colourful and crunchy.

Sprinkle with pinenuts and cranberries to serve. Alternatively, use chopped fresh chilli or walnuts.

Notes:

If you are new to kale and find it’s flavour too pungent, you might prefer it as a finely sliced salad soaked in a really tasty dressing. Or try cooking it in a blend with other greens like Brussel sprouts and silver beet. These methods not only make kale more palatable than eating the thick raw leaves, but also makes it easier to digest and therefore more nutritious.